Impianti e Macchine per la lavorazione del Cioccolato, Biscotti e Caffè, Temperatrice Cioccolato, Tostatrici Caffè, Scuola di Pasticceria, Maitre Chocolatier, FBM Boscolo.it

February, time for Valentine's Day and in the address book of the New York Times "the best in the box" last year was cited Elaine of Eh Chocolatier, our customer and good friend.

This year, our blog will offer for Valentine's Day 5 different examples to see chocolate in the 5 different Continents through 5 Customers' Fbm.

Here we see how Elaine prepares for this year after reporting obtained last year from the important U.S. newspaper!

Some time ago, in Tuscany, there were held tastings and pairings between chocolate and cigars.

There was the famous Tuscan Cigar that was paired with the chocolate of Modica Donna Elvira, our customer , there were the Cigars Caribbean that were matched to the chocolate of my great friend Andrea Slitti.

Well, this week we are sending an Unica in Bahrain, where among other things, you can taste the chocolate during the consumption of Sisha through the hookah typical of the area

Here is the chocolate room of one of the most famous pastry shops in San Francisco: Emporio Rulli.

I know Gary since 2001 and now between machines for chocolate and machines for cookies even I do not know how many of these he has ...

The strength of Gary is that, one time, he just finished a new project, he  starts with an idea!

Talking about FbmElite we cannot speak about Stefan Kreuger, our teacher in the class of  March 17, with a course on Easter compositions.

Here you can see a sculpture made entirely with chocolate that Stefan has presented at the last SIGEP.

Proxima, the new continuos tempering machine that supports Unica, our historical and highly professional tempering machine of 25 kilos of bowl.

Proxima is our  chocolate machine with the sexy look, Fbm inside and cheaper in price.

For those who do not want to loose productivity but the budget is not so high,  this is a viable solution, slightly less upgradeable of sister Unica, but with some tricks that ensure a good energy saving.

Fbm has partecipated to the ChocoHub in the Hub Hotel of Milan where Stefan Krueger gave a brief demonstration with one of our tempering machine and chef Sandro Mesiti has proposed a dinner dedicated entirely to chocolate.

Attended by the President of Italian Pastry Federation, journalists of some major national newspapers , bloggers and major industry leaders.

Yes, even in one of the coldest places in the world, near Antarctica, the  travelers, tourists and explorers that want chocolate can take only a good chocolate tempered by our continuous tempering units!

Koko (cocoa in Samoan language) was always used to create the most common drink of the islands.

A few years ago they started to produce chocolate from the cocoa beans .... and for the tempering process, now here too, they use a continuos tempering machine made by Fbm!

About honey and chocolate we can not avoid tto talk about this famous brand in Italy also because, among other things, it is distributed by one of the most common selling national brand.

The tablets are made with a production line consists of a tunnel designed on costumer's request that collects the chocolate molds by an automatic mold carriage connected with a Maestria.

Honey and chocolate!

These young beekeepers of Formello have started from a few months to produce chocolate and they chose our own line made also with a Climatico to have a continuos production.

Here are some of their exhibitors that are offered in various shopping centers.